【今年最も見られた特集】なぜここに行列！？廃れた市場にポツンと残る“爆盛り中華”がヤバすぎた。

【今年最も見られた特集】なぜここに行列！？廃れた市場にポツンと残る“爆盛り中華”がヤバすぎた。

Announcing the top 3 most viewed videos of the year The number of views speaks volumes many moments that captured the hearts of viewers A variety of delicious dishes that will make you want to visit Please take a look at the stories that made this year special. Kakogawa City, Hyogo Prefecture. A rundown market standing quietly on the outskirts of town. Kanno Market. “Sennaritei,” the only store still open inside this market. Owner）Good morning! let’s go Their day begins. Mr.Takeshi）The weather’s not too great today. Mother）Yeah, that’s right. “Sennaritei,” managed hand-in-hand by the two of them. We asked them how the restaurant got started. Mr.Takeshi）Originally, I worked in French cuisine. My father worked there too. But the company went bankrupt… Then I moved on to work at a hotel. After leaving that hotel, I went to Tokyo. I continued training in French cuisine. About 10 years ago, I returned to a place called “Kitano Garden” in Kobe, which is both a restaurant and a wedding venue. I worked there as the sous-chef. (Around that time, five years ago) My father passed away. Then my mother became ill. She recovered from the illness, but she stayed at home, feeling down. She didn’t talk to anyone. My cheerful mother gradually lost her spark. So I thought it’d be best for her to keep working— —that way she could stay energetic. That’s why I decided to run the restaurant together with her. And so we started working together. It’s been 51 years since founding. A full 51 years. “Sennaritei” has been around since I was born. Mother）I started the place with my husband, from the beginning. There was someone washing dishes part-time, but mostly just the two of us. It’s mostly just the two of us (my dad and me). We used to work late into the night, just the two of us. Back then, we stayed open until around 11 p.m. My husband passed away five years ago. After that… For about a year we couldn’t open the shop. So we didn’t run it for almost six years. There were times when I ran the shop alone. So I set the rice cooker here so customers could serve themselves. They’d help themselves to rice and miso soup. Even side dishes—they’d take what they wanted. We decided to go with a self-service system. We thought that might be better than me bringing it all over. That’s what I did when I was running it alone. I tried to move around as little as possible since I was by myself. There’s never a time when Mom isn’t here, at this restaurant. For someone her age, she’s gone through a lot! (laughs) For her generation, she’s really something. She works too hard! (laughs) By the time we finish prepping, it’s past midnight—around 1 a.m. He has his responsibilities, and I have my own dishes to make. Like sake lees soup and Kanto-style oden. I have to make those myself. And he’s in charge of all the soup and everything else. Our jobs are separate, but we’re together the whole time. Until everything’s done. And after that, we still have to clean! (laughs) The only Chinese diner left in the market, protected by two generations of a family. Yesterday was a day off, but we still worked until around 1 a.m. We were prepping everything. Our main dish—the one we serve the most— is katsumeshi. So I was preparing the meat for it. And things like Karaage too. This is the chicken we marinated last night for the fried chicken. It results in incredibly flavorful Karaage. Mr.Takeshi）Now I’m preparing the ramen soup. Chicken bones. Director）Is this the ramen soup? Mr.Takeshi）Yes, it’s ramen soup. I started extracting the broth yesterday. Then I add pork bones and chicken bones. And finally, I add vegetables to complete it. That’s how we make our ramen soup. Some people already told us yesterday they’d come Kind of like a reservation Director）Do customers usually line up? Mr.Takeshi）When it gets crowded, around 10 to 20 people might be waiting We’re really grateful That people would come all the way to a place like this Today’s staff meal is stew Signature dishes only a former French chef could create Transferring freshly cooked rice into the rice warmer This is 2 shō (about 20 cups). On weekends, we cook 10 shō a day Handed to the mother and placed in the warming jar Whatever the side dish is It’s not just store-bought and served as-is Even burdock root, I cut it myself Even for roast pork, I make it all myself It takes time, you know So I end up getting home late But maybe that’s what makes it good Putting in the effort, you know For things we add and keep using Like the demi-glace sauce for katsumeshi, we keep adding and reusing Same for the sauce for roast pork And the broth for oden too We keep adding and reusing it all the time Everything’s made with layered flavors Add ground white sesame to seasoned okra Homemade pickles Salt Mother）I pickle all these vegetables myself Today It’s Chinese cabbage, turnip leaves, And radish leaves all pickled together And I’ll put some takuan (yellow pickled radish) on top Everyone seems to like these kinds of pickles They say I’m the one who made them There was no original recipe for the soup But my father had scribbled some notes So I traced those And I remember the taste of my father’s cooking So I’ve been making it while researching on my own Char siu pork simmered since the previous day Char siu soaked in sauce handed down since my father’s generation Oden also made with broth that has been added to since my father’s time Using Kobe beef tendon Mother）It has whale skin in it This black part is whale skin Daikon radish, carrot, konjac, chikuwa, fried tofu, taro All the ingredients give out great flavor It’s not a bland taste We make it flavorful enough to be eaten as a side dish with rice I set the rice cooker timer last night So it finishes cooking in the morning I set it one shō at a time Now I’m cooking it one shō at a time And then we’ll cook another batch upstairs On Saturdays and Sundays, we cook around 10 shō On weekdays, we cook around 6 to 8 shō That’s about 15 kilograms Director）In a single day? Yes, in a day There are large-size rice portions sold at the same price And we offer all-you-can-eat rice with the set meals Even with katsumeshi, we offer large, medium, and small sizes If we run out of rice We wouldn’t be able to continue operating So to properly welcome our customers We cook as much as we can But if the rice runs out We can’t cook more in the middle of service So that’s the end for the day We try hard to make sure it’s enough Director）What’s this? Mr.Takeshi）This is pork shoulder loin Searing the surface of the char siu We’re removing excess fat Since we’ll be adding it to the soup The char siu is simmered in the soup Mr.Takeshi）It also improves the flavor of the soup And of course, the meat absorbs the vegetable flavors too Later, we’ll simmer it again in the sauce But first we soften the meat like this If you simmer it right away in soy sauce The meat gets tougher and tougher So we first stew it this way Beef round Pounded and stretched into thinner slices Rock salt and pepper This part doesn’t have much fat It’s the center part of the round So it’s quite a rare cut Director）Is it a tender part? Yes, it’s a tender part It’s probably the most moist area It’s even suitable for steak But since it doesn’t have much fat It has a light, clean flavor We use it for katsumeshi Since it’s something you fry in oil We use this kind of lean meat If you use fatty meat The fat comes out and It doesn’t go well with the rice or sauce Director）Is katsumeshi the most popular dish? Mr.Takeshi）Yes, definitely the most Even though we’re a Chinese diner We also serve katsumeshi And it’s quick to serve, so maybe that’s why it’s extra popular We have this much Director）This is? Mr.Takeshi）This is the cutlet for katsumeshi This is for 50 servings, so there are 100 pieces Director）100 pieces?
Mr.Takeshi）Yes, 100 pieces We basically do it at night We work until late at night These were prepared around 1 or 2 a.m. yesterday Letting them rest a bit Makes the breadcrumbs softer So I think it’s better to let them rest a bit That’s why we do the prep at night The coating doesn’t peel off easily It sticks well to the meat When you coat cutlets at home Doesn’t air get in and cause it to puff up? To prevent that We’ve been doing this prep in advance so the breading sticks better I think it’s better to let it rest a bit This is the sauce for katsumeshi It’s a katsumeshi sauce based on demi-glace Katsumeshi is considered soul food in Kakogawa You put the cutlet and rice And pour demi-glace-based sauce over them You could say it’s a kind of B-grade gourmet It’s our most popular item We’ve been making it for 50 years And the sauce has been replenished and continued for 50 years We’ve brushed it up into what it is today Heading to the second floor to cook more rice That’s a lot of rice, right? Director）It’s an incredible amount We cook it one shō at a time first We set that aside first That’s for fried rice Then we cook the rice for regular service one shō at a time Using the top level too Peeling bananas Bananas Whipping the cream Staff）We whip it quite firmly like this Cutting bananas Mixing with fresh cream We prepare for around 80 people On weekends, we prepare about 100 servings The dessert is ready Since katsumeshi is quite heavy It’s like a palate cleanser We use pretty high-quality fresh cream It’s delicious We serve one per customer who comes Kind of like a complimentary service Please try it if you’d like It’s rare to have freshly made fruit salad We were treated to some freshly made fruit salad Director）Fried tofu? Yes, it’s used as a side dish Cotton tofu This is used for various side dishes Including for katsumeshi And also with fried chicken and pasta in the Chokotto Set (Katsumeshi) We use around 1 to 1.5 kilograms a day We wanted to add some kind of side Just salad felt a bit lacking So we thought of something that tastes good even when cold Personally, I wanted to serve pasta What customers seem to enjoy now is A Japanese-style aglio e olio That’s the pasta we make And we’ve been serving it as our standard side Director）Mother, is this oden? Mother）It’s an assorted set for takeout It’s been featured on YouTube and such So we get a lot of takeout orders Kanto-style oden sells really well The seasoning isn’t light It’s fairly rich and flavorful, good enough to eat on its own I like it when the flavor soaks in This is one portion We also have a set with ramen and this Director）A ramen and oden set? Some people really like it Mr.Takeshi）This is aromatic oil for the ramen We simmer garlic and green onion in it Of course, it’s all homemade It adds great flavor Plus, it adds richness to the ramen I think it enhances both sweetness and depth Beating eggs Adding lard Preparing the ingredients: homemade char siu, onion, and rice Pouring beaten eggs into a heated wok Add rice and ingredients Pepper Salt We season with salt and pepper first By doing that, the rice absorbs the salt flavor better We lightly stir-fry it beforehand We want each grain of rice to be nicely flavored Mr. Takeshi）About 1 shō 4 gō
Director）About 1 shō 4 gō? I’m searing it now. That’s the expected amount of fried rice for today It varies by the day, though Staff）These are boiled dumplings for the set meal And these are pan-fried dumplings Customers are lining up even before opening Heating garlic Ingredients: shimeji mushrooms, onion, bacon Pepper Salt Sugar Add pasta boiling water Dashi soy sauce Taste check The char siu is done cooking Before opening, we ask for customer orders It’s a little trick to ensure smooth service Mother）Are we ready?
Mr.Takeshi）Yes, we are Mother）Thank you for waiting Staff）Thank you for waiting. Here you are As soon as the shop opens, it fills up The famous katsumeshi
comes with a choice of rice size Lunch menu The handmade pudding
by the owner is also popular In the kitchen, they start frying the popular cutlets Takeout order of 24 pieces of karaage Orders come in for oden and ramen Warming up the oden Green onion and onion Pouring broth over the bowl Beating eggs Slicing the cutlet Preparing takeout orders at the same time Adding the beaten eggs Fried chicken is ready Takeout karaage Next, preparing katsumeshi for takeout Generously pouring homemade demi-glace sauce (For takeout) Katsumeshi is limited to one serving per person, and then… As for karaage and such, it’s written out front. We do accept those as well Katsuni (cutlet simmered in egg) Top with seaweed to finish Staff）Katsuni set meal Rice refills are available Katsuni set meal Adding milk to the soup Mr.Takeshi）A ramen with dairy products —it’s called “Moo Moo” Preparing fried rice Adding lard Adding beaten eggs Pre-cooked rice Oyster sauce Green onions and soy sauce Checking the taste Fried rice (takeout) Fried rice Grilling the char siu Shaping and forming it Boiling the noodles Topping with radish sprouts and 3 slices of char siu Staff）Ramen and fried rice set
Changing to Momo Ramen Thank you for waiting Ramen set (changed to Momo Ramen) Director）How many times have you visited Sennaritei? Customer）About 5 or 6 times Director）What did you two order? Customer）Katsuni set meal and Ramen set changed to Momo Ramen Director）How did it taste? Customer）It was delicious It has a kind of family feel Director）Kind of a homely atmosphere?
Customer）Yeah, something like that. Welcome! Mr.Takeshi）Mother, give me some ramen char siu Cooking while coordinating together Bean sprouts Top with char siu to finish No time to rest—preparing more sets Katsumeshi (medium size) Customer with medium katsumeshi rice, thank you for waiting Katsumeshi set (medium rice) It’s so narrow, you’d wonder how people even move here Director）It must be hard to pass through Mother）Yeah, the fire flares up like crazy It hits my butt and puts out the flame—then he gets mad at me Yes, please—large size Even the staff are surprised by the amount Mr.Takeshi）Pasta for the Chokotto Set (Katsumeshi) Mr.Takeshi）That’s all for now, I’ve done everything Chokotto Set (Katsumeshi) The first round of cooking is complete Director）That was intense Mr.Takeshi）But it’s just the beginning Director）Are you cooking by yourself? Mr.Takeshi）Basically, yes But everyone helps, so that really helps A short break Mother）Thank you very much
Mr.Takeshi）Thank you very much As it nears lunchtime, more customers arrive Order slips are quickly sent to the kitchen for faster service Three boiled dumplings Mr.Takeshi）One Tenshinhan in
Mother）Got it Director）Boiled dumplings are popular, huh? Mother）Yes, boiled dumplings—we serve them with Chokotto Set (Katsumeshi) and Tenshinhan sets, so they go out quite often We serve them pretty much every day We wrap the small portion of boiled dumplings at home. Director）Since long ago?
Mother）Yes The dumplings have been the same flavor for about 50 years We really haven’t changed the flavor at all Frying more karaage Mr.Takeshi）Mother, the char siu for the Tenshinhan please Ramen Ramen and fried rice customers—thank you for waiting Ramen and fried rice set Delicious Takeout order A little service from Mother Mother）Thank you very much, sorry for the wait Handmade by mother: “Boiled Dumplings” Replenishing cornstarch Adding thickness to the filling Cooking eggs for the Tenshinhan Pouring the thick sauce Topping with 2 slices of char siu Adding pork belly Special Nagasumi sauce Finish with green onions and chili peppers Staff）Tenshinhan customer—thank you for waiting Customer）Wow! Tenshinhan Set Director）That’s really big and hearty Customer）Very hearty, and really tasty Director）What’s inside? Customer makes a discovery! Customer）It has egg inside! Customer）There’s a soft-boiled egg inside On top of the Tenshinhan are char siu and Chunks of braised pork belly It’s super light and tasty It’s refreshing—not heavy at all I’ve been here a few times, but it’s her first time Well, we’re locals We live around here Lately, you know We found out that people even come here from other prefectures And then suddenly it’s featured all over the place Everything is big and hearty, and whatever you eat is delicious Even just one item is satisfying But having both is double the satisfaction I want to come again Director）That Tenshinhan? Mr.Takeshi）Yes, that’s Tenshinhan Inside the rice there’s egg It’s a Tenshinhan based on an omelet And topped with pork belly and char siu It’s a super meaty Tenshinhan The black sauce is made with bamboo charcoal We darken the pork belly sauce using bamboo charcoal Director）It sells a lot, huh?
Mr.Takeshi）It sells like crazy Director）With that volume? Mr.Takeshi）It still sells well I never think it won’t sell Thank you for waiting Orders still keep coming in Katsumeshi set (medium rice) Staff）Mother, one more kasujiru please Kasujiru (sake lees soup) Collaboration menu with a TV show:
Preparing the “Yoi Don! Set” On a large fried rice, placing a cutlet and three pieces of karaage Finish by pouring demi-glace sauce over it Yoi Don! Set Staff）Thanks for waiting! Yoi Don! Set Yoi Don! Set (with kasujiru instead) The customer is stunned by the sheer size Director）Fried rice, tonkatsu, karaage? Mr.Takeshi）Yes, that’s right That’s the Yoi Don! Set Customer）Thank you for the meal　Staff）Thank you very much Mr.Takeshi）Thank you very much Customer）Thanks for the meal, it was delicious Staff）Next one is large size, please Mr.Takeshi）Thank you for waiting, much appreciated Customer）Was it good? Was it good? Thank you very much Many customers arrive,
and the parking lot quickly fills up Mr.Takeshi）Yes, welcome In the kitchen, they keep handling orders one after another Director）That’s a huge portion Staff）This is the medium size Staff）Medium is ready Thank you for waiting Customer）It’s delicious We came here quite early on We’ve visited a few times But now it’s crowded like this So it’s hard to come by Usually it’s pork cutlet, right? But this is beef cutlet So it’s thin beef cutlet With rice and demi-glace sauce poured on top The sauce has a miso taste Director）It’s quite a large portion, isn’t it? Customer）Yes, it is It’s been a while since I had it, and now I’m Feeling full Thank you very much Preparing the seasoned egg Layering rice to cover the seasoned egg Pouring thick sauce Topping with char siu and pork belly Pouring homemade sauce on top Plating six pieces of fried chicken Fried chicken set meal After the meal, customers enjoy handmade dessert This portion is just perfect Director）Thank you very much Staff）For customers with the katsuni set meal, you can choose rice size: large, medium, or small Welcome Mother）Tenshinhan is in Yoi Don! sets are popular Director）It’s all Yoi Don! everywhere That’s why the fried rice runs out fast The Yoi Don! set comes in S, M, and L sizes When it’s large, it’s really packed It runs out quickly Mr.Takeshi）Yes, Yoi Don! set Staff）Excuse me, coming from behind Yoi Don! Set Blissful fried rice Pork cutlet topped with demi-glace sauce Crispy and juicy fried chicken Pouring homemade demi-glace sauce Chokotto Set (Katsumeshi) It’s hard for men to order “Ladies’ Set,” right? “Ladies’ Set” sounds hard to order It sounds like only women can eat it So we named it Chokotto Set (Katsumeshi) Director）Everything is oversized though Mr.Takeshi）No, it’s not that big Not a huge amount really In my opinion Mr.Takeshi）Is it too much?
Staff）It’s a lot It’s not! It’s not that much! Mother）Thank you very much Thank you for waiting, thank you very much The shop has started to settle down A new customer has arrived The shop owner’s old friend
has come to visit Thank you, appreciate it It’s been 29 years, 29 years! Katsumeshi (medium) Director）Did you come today by chance? Mr.Takeshi）Yeah, totally by chance It was just coincidence He said something like “I’ll drop by tomorrow” a day or two ago Director）High school friend? Mr.Takeshi）Yes, we were classmates in high school and got along well Director）You hadn’t met since? Mr.Takeshi）Not at all. It’s been 29 years Haven’t seen him in 30 years But he hasn’t changed at all Mother）He really hasn’t changed Mr.Takeshi）He hasn’t changed a bit Friend）You haven’t changed either Friend）Is this really the portion?
Mr.Takeshi）It is! Mr.Takeshi）That’s the small size! Friend）This is small? It’s delicious, but how is this small? If he hadn’t become famous, I wouldn’t have met him again My dad contacted me And said, “Isn’t that Chikudani-kun?” It’s my first time visiting the shop Director）First time?
Friend）Yes Friend）I just happened to have the day off I asked if I could come, And they said, “We’ll be filming YouTube, is that okay?” I said sure, no problem, and came It was high school—we spent all 3 years together It was mostly English classes We just messed around with English and soccer Director）What kind of high school life did you have? Friend）High school life?
Director）Yes If I told you, it probably wouldn’t be airable You really haven’t changed Friend）I’ve just gotten a little bigger Take care of your health Keep doing your best Mother）The color’s a bit different, but This one has 3 pieces, And this has 5 pieces inside We’ve also included a cold pack Please come again Mother）Thank you so much Mr.Takeshi）Come again, okay? Thank you Thank you So nostalgic It’s been 30 years It’s not easy It was really emotional for me. Business closed Alright! Being told things like “Thank you” or “That was delicious”… Yeah, it’s definitely what makes life worth living. I intend to keep going But I just don’t know what will happen to this place. If we can keep it going as is The parking lot is spacious too Nothing to complain about, haha I want every dish we serve To make our customers say “It was delicious” And leave the shop happy If I can make something even better tomorrow than today That’s the mindset I cook with And I’ve been doing it that way all along Thank you very much Please come again A Chinese diner run by a parent and child,
the one and only in the market — Sennaritei Shiso City, Hyogo Prefecture Surrounded by the rich natural environment of the Chugoku Mountains
Shiso City is bustling with skiers in winter In the early morning, while driving along a snowy mountain road
we head towards our destination As we continue along the riverside road
we come across a quiet little restaurant The owner has arrived at work First thing in the morning,
I’ll be preparing the ingredients by myself until the staff arrive. Preparing the soup stock for the udon
“Niboshi” Kelp Director) What is this soup for? Ms.Kanamoto) It’s udon. I take out the kelp,
and put in the dried bonito flakes. Ms.Kanamoto) There are lots of things I’ve always wanted to open a shop My daughter lost her husband, it was about a year after she came back home (My daughter) got breast cancer and while that was happening
my sister, who is 12 years older than me, suddenly passed away I thought I didn’t know what tomorrow would bring If that’s the case I don’t have any money.
What are you going to do with 0 yen? It was like that But I thought I’d like to try running a shop I want to secure a place for my daughter to work
too. If you set up a shop and go forward From now on, the daughter who lost her husband will raise her child I thought I could manage somehow. So I started the shop overcoming various hardships
he opened “Oneness Shokudo” four years ago for his daughter However, the opening was in the midst of the coronavirus pandemic
and it was the bento that saved the day Preparing the bento
“sausages” The “One-ness Bento”
packed with homemade side dishes Preparing the omelette Soy sauce Next, we will
cook the omelette omelet “We’ve opened for business.” “The voluntary restraint will begin in May.” I don’t know what to do A friend gave me some advice, saying,
‘Why don’t you make bento? I immediately switched to making bento. If my friend hadn’t given me that advice I don’t think I would have been able to keep working like that The fact that I was able to switch to that so quickly makes me think that it was really a godsend. The owner’s sister
has arrived for work Preparing the spaghetti
to go with the bento What? Ms.Kanamoto) Poppet’s pillow I usually make it with cabbage because vegetables have become expensive garlic Ms.Kanamoto)I’m thinking of making peperoncino anchovies Director) Do you cook everything?
Ms.Kanamoto) I cook everything (laughs) I’ll cook whatever I can cook. I add anchovies Salt and pepper Peperoncino Ms.Kanamoto) Would you like to try some? I tried some. Ms.Kanamoto) How many do you want? I had a rice ball for breakfast I also had freshly-cooked tamagoyaki Ms.Kanamoto) I’ll make miso soup. I’m filtering the dashi. Dashi used for udon Sake made in Tatsuno City, Hyogo Prefecture
“Bunsen Soy Sauce” Director) By eye? (Kanemoto) That’s right. Director) Is it homemade?
Ms.Kanamoto) It’s homemade I cook a lot of things like this. You can tell the difference in the aroma, right? (Director) It’s stronger than the other one. Handmade konnyaku Ms.Kanamoto) I’m grinding the coffee beans. (Director) They also serve coffee? Ms.Kanamoto) For breakfast in the morning
or at lunch time We offer coffee for 200 yen. I think I’ll raise the price a little (lol). (Director) Are you a customer? Ms.Kanamoto) We’re neighbors. He cames before 9:00 He’s drinking coffee. I’ll get the coffee ready. Ms.Kanamoto) A novel way of making coffee (lol) Actually, if I did it properly like this I’m sure they’ll say, ‘What? Normally I heat up the cups, but (The regular customers) can’t eat hot food right away. This old man uses sugar cubes. He has a special sugar cube for him. Preparing for breakfast Ms.Kanamoto) This is homemade almond butter. (Director) Is this the set for the morning menu?
Ms.Kanamoto) Yes, that’s right. When we serve it in the shop,
we add a few different things There are also some that have ham in them
. The store opens at 9:00 The inside of the store is a warm space
that somehow reminds you of home The preparation of the chicken
used for the specialty fried chicken Ms.Kanamoto) I scrape off the skin. There’s that distinctive smell of chicken, isn’t there? In order to get rid of the smell
I scrape off the blood and other parts. It takes a really long time The skin looks like this The chicken for the fried chicken
was prepared the day before Mr. Kanemoto) (The seasoning is) garlic, ginger, and and soy sauce (we use) Bunsen soy sauce from the local area
otherwise we can’t get our flavor Ms.Kanamoto) It’s for the bento (lunch box) “Oneness Bento”
contains Karaage and Yurinchi, so Ms.Kanamoto) This round thing is for the Karaage It’s like this It’s like making rice cakes I didn’t think
I would make it this shape I think it just naturally became round A customer who came for take-out said that It’s a round Karaage that’s really filling I heard that… The fact that the Karaage is round
has taken on a life of its own even though we don’t think that at all (lol) the “round Karaage” came about naturally (Director) You’ve got a huge amount of chicken in there. Ms.Kanamoto) This is 12kg. Director) 12kg? The homemade fried prawns
I made the day before The owner’s daughter has arrived for work Here
they are making lunch boxes They deep-fry the fried chicken twice The sauce for the fried chicken The daughter is going to deliver
the lunch boxes Preparing the water dumplings Ms.Kanamoto) Hello!
Welcome back Customer) I’m home! Three fried chicken sets Fried chicken set Customer) Hello
Staff) Hello~ (Kanemoto-san) Welcome back Today is the “mixed fried food set meal”. It’s delicious! It’s piping hot! I think the shop has a nice, bright atmosphere. Preparing the fried prawns Welcome home, daughter. We have a table for one new customer. (Customer) Thank you for the meal. (Staff) You’re welcome. (Customer) Thank you for the meal. (Kanemoto) Thank you! Mr. Kanemoto) Are you full? Customer) I’m full. Thank you very much
It was a delicious meal Thank you for the meal. I love this restaurant! I love “Oneness Restaurant”! (Daughter) I’m so happy!
I love the Oneness Diner! (Staff) Have a nice day!
Thank you! Customer) You were waiting for me to come, weren’t you?
Staff) Yes, I was waiting! Customer) I’m home! (Daughter) Welcome home! Are you two here together? We have two new customers. It’s delicious! It’s the best! Karaage is delicious! It’s got a huge volume! it’s also really satisfying to chew it’s really delicious (Mr. Kanemoto) Have a safe trip. Thank you. (Daughter) Thank you.
Have a safe trip. Ms.Kanamoto) Here you go~ It’s delicious! I love it! It’s the best! The texture is so bouncy! This is bad! We might not have enough rice! Water dumplings Water dumpling set meal A customer who has asked for more rice (Director) Did you have a refill?
(Customer) I asked for more rice. After you’ve finished eating,
you’ll want to come back for more. Whenever I come to the shop, they always say “Welcome home” with just one word. It makes you feel like you’ve come home. I want to come back again. Thank you for the meal!
It was delicious! The konnyaku was delicious! (Customer) Thank you!
(Staff) Thank you very much! We’ve been coming for about two or three years now. Ever since I first came here I’ve been hooked ever since! There’s no doubt about it! I get energized when I come here. It’s like home cooking. the taste of the mother (Ms.Kanamoto) is really seeping in the rice that can only be tasted here You can only experience
the atmosphere here To my mother (Ms.Kanamoto)… We love it! We’ll be coming back for a long time to come Please make lots of delicious food! Thank you! Thank you for the meal! It’s time for the staff
to eat their meal. The staff’s
meals at the The actual meal: wild vegetable chicken skin udon chicken skin wild vegetable chicken skin udon Oneness set meal Fried chicken Chicken in oily sauce fried prawns (Director) The way you were serving customers with a smile
was very impressive. (Kanemoto) Is that true? (laughs) (laughs) I think it’s just because you’re a cheerful person. (She’s always been a bit of a drinker) (Director) You really value your customers’ opinions? Mr. Kanemoto) Yes, that’s right.
That’s true. We get orders from customers
asking for things like this and the result was a rolled omelette or a fried prawn From the customer Because we use good shrimp I was told that if the ingredients were good, customers would come. (The fried prawns) are really popular right now. If I hadn’t been told that, I was thinking of getting something a bit cheaper or getting something cheaper by reducing the quality I think he was thinking (Director) If you take the time to make good ingredients
by hand, the food becomes delicious. Mr. Kanemoto) Even now, new customers
come to our restaurant. It’s been four years now. I also get help from my neighbors with the vegetables. Local people say they want to use them
and take them away. I’m being helped a lot. The employees make things
and give them to me. I’m able to move forward I’m able to move forward like this. I’m helped by the people around me.
I’m grateful for that. ‘Oneness’ means that everyone is connected as one. ‘Oneness Shokudo’ is a place where anyone can come home to in peace. When you open the door, you’ll be greeted with a friendly smile and a “welcome home”. Here, you’ll find delicious food and warm connections. Today, tomorrow, and beyond.
The “Oneness Shokudo” is waiting for your return. In the midst of raising children
Suzu Murata, a mother and a restaurant manager in the midst of raising her children. In the midst of raising children
Suzu Murata, a mother and a restaurant manager in the midst of raising her children. D) Where to now? (Ms. Bell) Tell him I’m going to daycare. (Ms. Bell) 6:00 in the morning or
I get up at about 6:30. (Ms. Suzu) I go to drop off the kids, and then I go from there. I take the bus, then the train, and then I go to work. The first round of war (parenting) begins After I go to work.
The second round of the war. lol (Children) (Today) is a fun day… It’s a “war” indeed (D) Have a good day! Dropping off your child at daycare
Suzu arrives at the bus stop D) Is this always the routine? (Ms. Bell) It’s always been like that. I have a little bit of leeway today. I’m usually on the edge.
I’m running around. D) You mentioned earlier.
that it’s war (parenting) in the morning. (Ms. Bell) Yes.
It’s really a war. It’s been about a year since the store opened. On the other hand, I’d rather have a day off. (For example) if you suddenly get sick or something…
If you have a weekday off The next day, it’s so hard. When the routine is broken
I feel so tired. (In terms of my personality)
I think it’s better to be moving. I think about it a lot. (D) I’m looking forward to working with you today (Suzu-san) please take care of me I’m sorry to have you come to this countryside.
I’m sorry. lol I’m going to take a bus and a train for an hour to get to the store. Tenjinbashi, Kita-ku, Osaka
This store is located in this town full of downtown atmosphere. Osaka Metro
Minamimorimachi station Monday is very busy, so basically I’ve got to make it to 11:30. In my head
I’ve got a rough idea of how I’m going to do it. I always go to a place where I’ve made up my mind （I always realize that it’s
11:30. (Ms. Suzu) Isn’t this the longest shopping street in Japan?
I thought it was the longest shopping street in Japan. Probably the longest (shopping street) in Japan. I think it’s Japan.
I don’t know. It’s a shopping district like that. It’s at the very end of it. （It’s near the entrance. Here it is. I just happened to be free. I was originally here for snacks. I change into an apron.
I’m getting ready for the morning. Wash hands carefully (Suzu-san) Good morning Staff member goes to work Consulting with staff
Sorting ingredients First thing in the morning
I clean the restaurant carefully. (Ms. Bell) Before I worked (in this store) (Ms. Suz) divorced 4 years ago I had to support my children. I mean, most recently, I was in the water business. I was a water businessman in Kitashinchi. I’ve always dreamed of being a CA (flight attendant) since I was 2 years old. I’m in a very stupid high school. I was told I’d never get in. I’m really going to die trying to study. Go to those universities. I was going to be a CA. In conclusion, I was going for a corona. （I mean, you can’t even take (the employment test). That’s when I had (the child). I did it, so it was just fine. And CA…
Of course not. I went the way of the housewife. And then I got married. Then divorced, worked in Kitashinchi That’s where it got bad. I’m laughing so hard right now. And then he says, “I have to protect my child. You didn’t work because you were a housewife. I lost my income when I got divorced. I have to work myself to death. I was too old to leave him in daycare. （I think she was just 3 or 4 months old. That’s how it was.
So So you have to do something about it. I want to make it so you don’t have to go out so much at night. I’ve always wanted to do that. I’m going to drop it off in the evening. I’m going to pick him up in the morning. They’re putting me to bed. But when I pick them up in the morning
they’re sleeping (enough). They’re extremely energetic when they come home. But I don’t sleep. I don’t have that kind of sleep. It’s like an hour long. I can’t think of anything like that now. I was just struggling to stay alive. From the very bottom of the pit
It’s been a very tumultuous time for me. I think I’m a hell of a mother. If I were a child myself But I think it was destined to be that way. If I wasn’t, I probably wouldn’t be (a shopkeeper). I don’t think I’m a shopkeeper.
I don’t think I’d probably be able to run a store. I think I’m being led. guided, Suzu, who overcame a tumultuous life at a young age Now, a year and a half ago, she moved on to become the manager of Obanzai Suzu (Suzu-san) I’m going to get some rice. (Suzu-san fetching rice) The second floor of the shop is used as a central kitchen. Carrying 10 kilograms of rice
and go to the kitchen on the first floor. (D) Are you all mothers? (Suzu) Yes.
They are all really mothers I mean really…
She’s my mother. Basically, I’m just trying to figure out how to recruit staff. I was just thinking I’d like a woman. And when I was working that night And of course, there were a lot of singles (mothers).
There were so many of them. I was thinking Only for money and children If you work the same hours It’s a worthwhile and rewarding way to live. It’s better to do it with a smile on your face. If you’re going to work, you should do it with a smile on your face. If I say we get along…
I don’t know if that’s a pretty thing to say. I’m just trying to be nice to you. Fun and a little sad Hard times I’ve always wanted to work with people who feel the same way. I think that would be a relief. Just hearing the word “kan” is enough to put your mind at ease. I just said, “I heard that my kan is doing it. And I’m like, “Okay, I’m going to go there. The skin of the burdock is scraped off with a knife
with a knife First with burdock root to put in pork miso soup I fry lotus root. It’s that burdock root. D) Is pork miso soup a standard (dish)? (Ms. Suzu) Yes, it is. In the main, or rather in the sale. It’s pretty much pork miso soup with a lot of ingredients. It’s pretty much just a set meal I think I’m going to be very full. And some people are willing to have a second helping. That’s pretty popular. (The vendor) has beautiful vegetables. They bring them to me. It’s always about this much. Sometimes even bigger. Or sometimes carrots. (D) Wow (it’s big) Really (big) Good for eating
Special pork miso soup with fresh vegetables Daikon radish Originally I was I like pork miso soup. When I go to a set meal restaurant or something like that… You’re making everything from scratch. And the vegetables. I don’t think there are many places like that around here. It’s more than just regular miso soup. Pork miso soup
You can take a lot of vegetables. I was selling dashi rolls at first. So the dashimaki is not a side dish, it’s like
not a side dish. It’s more like a side dish. I have an image that there are a lot of people who say, “I can understand if you have meat and dashi-maki, but… I thought if I did that, pork miso soup would be
I thought it would be a side dish. （I want to make sure that (the customer) is satisfied. (D) Is (the preparer) alone on the first floor? (Ms. Bell) Yes, that’s right! I’m alone until 11:30, basic. Downstairs (first floor to prepare) I say leave it to him. And cleaning and stuff. Of course, if you didn’t have time I’m going to ask you to do it. I say to myself, “Well, today is going to start again.
I’m going to start today. I do all the cleaning and everything. I do all the cleaning and stuff. I’m the type of person who thinks that the leader has to make the move. oil Add chopped vegetables and fry Diced pork for pork miso soup Cut into larger pieces to make it more palatable （The aroma (of the kobo)
It smells so good. The burdock is not lye-extracted on purpose. Slightly charred Slightly char the pigs, too （And then it’s like…)
It’s very tasty. (That’s) a subterfuge Subterfuge?What do you call it? persistence! garlic ginger In my mother’s pork miso soup With ginger and garlic. （My mother is a very good cook. That’s part of it. I like pork miso soup. D) You became a cook.
Is that what led you to do that? (Ms. Bell) Yes, that’s right. It’s like, “You should be able to cook, girls. Since they’re really little. I felt like I was being forced to do it at the time, but She was a very good cook. She made all the snacks and everything by herself. Daikon radish, konjac, carrot, onion Deep-fried tofu Lightly fry alcohol mirin (Ms. Bell) I’m going to steam this a little bit. Peel steamed potatoes Mash the potatoes Salt Black Pepper A colorful potato salad is done.
Potato salad is finished (Suzu-san) I’m going to make Bean-curd soup first Green onion (Japanese leek) ginger Garlic chili pepper Ground meat soy sauce Oyster sauce Sugar beet sauce Japanese pepper water Soy sauce Chicken soup stock Sugar Mirin Sake (D) Seasoning also by eye? (Ms. Suzu) It’s by eye.
Everyday tastes different lol tofu (D) Did you learn (cooking) somewhere? (Ms. Suzu) No, not at all It’s more like Bean-curd soup with red bean paste. I like spicy food very much. I like spicy food very much. You can eat a lot of different things. If you think it’s good, it’s good When you eat it You’ve got this in there. It’s like, let’s put it in. Let’s add this, let’s add that, and so on and so forth. And now it’s delicious. I’m really self-taught. But most of the time, if you put garlic in it… I feel like everything tastes good.
I don’t know. Check the simmering of pork miso soup This (pot of pork miso soup) You put water in it, don’t you? It’s going to be very heavy. It’s a very heavy face. It’s too heavy. So please don’t project it there. lol I really want to see your nostrils. It’s so heavy.
It’s probably about 30 kilograms. I think it’s more than that. 00:17:56,809 –> 00:17:57,960
That’s an exaggeration. Add water Lifting a heavy pot and carrying it to the stove
and carries it to the stove It’s not as bad as it was today I did my best! Finally, add soy sauce.
And simmer it some more. White onion Ketchup, vinegar, sugar
Add chicken broth Add potato starch dissolved in water
with potato starch dissolved in water to thicken the sauce Pork is cooked and taken out (Stuff) Not making it in a frying pan. We’re doing it the way it’s supposed to be cooked. And then it’s browned all the way through, and then it’s cooked all the way through. It’s fluffy and cooked well. I think it’s very tasty. I’ll mix it up Vinegared pork is completed Carrots are cut into small pieces Add carrots to fried burdock Sugar Mirin Sake soy sauce white sesame Kinpira gobo is ready Turn off the heat and add potato starch Bring to a boil again
Thicken the mixture Bean-curd soup is ready (D) It smells so good! (Ms. Suzu) Hey!
Looks delicious. I’ve been thinking lately that I don’t need to taste it. I eat too much spicy food I’m still sick.
My stomach (is not good) green onion D) I see you are using a wok well. (Ms. Suzu) Yes, but it’s something It’s a cute little mini size, very light. I use the mini size. Take out from refrigerator Put into preheated oven steam
and bake (Staff) I’m raising my kids too. I hadn’t worked here in a long time. I thought I could take advantage of what I could do and see if I could do it. It’s a lot of work because there’s a lot to think about, but I’m doing (the work) because it’s interesting to be a member. Interesting including Suzu It’s fun doing it. We think up our own ideas and make our own meals. And it’s fun to be able to do that.
It’s a lot of fun. Sometimes we all go out for a drink together. That kind of thing is fun. We all get along really well, so That’s the greatest asset.
I’ve met here. Spanish mackerel saikyo yaki is now baked Saikyo-yaki of Spanish mackerel is done Finished cooking
to the first floor The dishes are lined up for the opening.
The dishes are lined up Suzu-san checks the taste Looks like it’s perfect… (Staff) The customer saw this (Staff) The customer looks at this, and then chooses the main course. Every Monday Because it’s a new menu Weekly change. This week we have sweet and sour pork with sweet and sour bean paste. Spanish mackerel grilled in saikyo style Mapo and curry and rice. And dashi maki tamago is There is always Today’s menu D) Pork miso soup in everything? (Ms. Suzu) Except for curry
It’s (pork miso soup) in everything. So the main course changes every week. There are always ABCs (three different types), too, so it’s basic You can choose from ABC There’s something called a BOSS lunch. There are 5 kinds of dishes. Two main dishes and
rice, pork miso soup, salad I’m quite full I can eat a lot of different kinds of food. All the dishes are ready All handmade
All the dishes are handmade. Finally, it’s open! Luxury pork miso soup set meal 1000yen
BOSS lunch set meal 1600yen Luxury pork miso soup set meal
You can choose from 3 kinds of main dishes. After the restaurant opens, the pork miso soup is finished up.
“Miso”. Tofu is added at the end and simmered Right away, the first customer
has arrived. The order for dashimaki goes through 4 eggs are used Water Soy sauce White soup stock Excess parts
Carefully remove Shaping Garnish with grated daikon Finished with soy sauce Then pour Tonjiru (pork miso soup) Dashimaki set meal Dashi maki set meal 364 00:29:51,23 –> 00:29:59,497
Fluffy omelet The flavor of the egg spreads out with each bite.
The flavor spreads with every bite. (Customer) 2 sweet & sour pork and 1 Spanish mackerel (Staff) 2 Sweet & Snack Pork and 1 Spanish Mackerel Spanish mackerel grilled in saikyo style Preparing set meal in a smart way D) Do you come here often? (Customer) How many times, sir? Three times? (Customer) We’re from Tokyo.) We are from Tokyo (Customer) I’m in the neighborhood. (Customer) I’m visiting from Tokyo today. I thought we’d have lunch here today. I’ve been deciding since yesterday (D) When Obanyi Suzu-san comes
Pork miso soup? (Customer) Yes, it is. I like pork miso soup 1,000 yen, right? Thank God for that. (Ms. Suzu) Sorry for keeping you waiting. Vinegared pork… One more Vinegared pork. Luxury pork miso soup set meal, grilled Spanish mackerel with saikyo Luxury Pork miso soup set meal – Sweet & sour pork with sweet & sour sauce (+200yen) (Suzu-san) Welcome! This way please. (Customer) Set A (Ms. Bell) They always leave with a clean meal! (Customer) Delicious! (Suzu-san) Even the fish is gone down to the bone lol (Customer) Even though you are young I thought you were very solid. You’re interested in it. The food is delicious. Sorry for the long wait. It’s a dashimaki. Please be careful, it’s very heavy. This is Vinegared Pork. Luxurious Pork Soup Set Lunch – Sweet & Sour Sweet & Snack Bean Paste Filled with Sweet & Sour Sweet Pork Sauce (+200Yen) I’ve known this town for a long time. Lunch is very expensive these days It’s 1,000 yen or 1,200 yen here. You can eat here. That seems like a bargain. It’s a lot of vegetables. (This is the first time you’ve been to our restaurant.) It was so delicious! (Customer) You’ve been working hard all day and you’ve been working hard all day.
(cheering) “Good luck.” I will come back to eat again! (D) Wow you guys!
You are eating so beautifully! (Staff) Thank you very much! (Suzu-san) I didn’t eat clean.
Everyone is in a very bad mood. Welcome! Two sweet & sour pork and one with less rice The other one is with Spanish mackerel (Suzu-san) Spanish mackerel 1 with vinegared pork 2 Spanish mackerel with less rice Thank you. We’ll be waiting for you again. The balance of side dishes is very good here I care about my health For the time being.
I use this place a lot. Oh, and the store is very nice. Taste is the first thing that counts. Plus (the restaurant) has a nice feel to it, so it’s
It’s good. (Staff) (Rice) is less (Ms. Suzu) Yes, it’s vinegar pork (Suzu-san) Is this the right amount of rice? (Customer) Not at all, thank you. (D) How is it?How do you like the taste? (Customer) Delicious! Close to work When I have time or when I keep eating out I often come here when I want to eat home-cooked food. D) Do you have a lot of regulars or something? (Ms. Bell) There are quite a few. I’m not just a regular, I’m a regular. automatically Like, I like this. I remember the regulars basically. Like, “I don’t like this shiitake mushroom. He doesn’t like hijiki mushrooms I remember things like, “I like potato salad. So I’ll try to include it. It’s all about steady effort, isn’t it? (Customer) Not the diner’s auntie
the older sister in the cafeteria (Ms. Bell) 4,000 yen refunded. Thank you very much. (Staff) Thank you very much. (Ms. Bell) Thank you very much Yes, thank you for waiting First one Sorry, sorry to keep you waiting. Dashimaki Teishoku Thank you Thank you Good luck. （You look like a fancy person, but… She’s a very good listener. I think he has a lot of fans. I’m going to show you some of the little things that I’m skimping on. I don’t think I’ve ever seen anything like it. I mean, there’s a lot of attention to detail The professionalism of the place is I think that’s great. I’m inspired in many ways. It’s inspiring in many ways. I want to go to see Suzu-chan
that makes people want to go and see Suzu. It would be amazing if it became a store I think we’d be happy too. I think we’ll always be
I think we’re going to continue to be fans and support them. Thank you for always giving us delicious meals. Thank you very much I’ll keep you posted. Let’s work together. (D) And the amount of obanzai
A great number of items (are) a lot. (Suzu-san) That’s right! If you do a BOSS lunch
I’ll make sure to have 5 different kinds of food. In my mind, for example Suppose you had two companions coming with you.
I don’t mean the exact same obanzai. This one has this kind of side dish
and the other one is like this. I thought it would be more interesting Basically, the amount of obanzai I want to have many kinds of food. （There are 11 kinds of dishes. (D) 11 kinds !
(Ms. Suzu) 11 kinds. (Ms. Suzu) I think it’s amazing, really. everyone really I was flabbergasted at first.
（But now I’m really good at it. I think it’s great how you get used to it. They’re all positive. For example, if I I can say, “I’m so bored today,” and you can say, “I’m so bored today. It’s okay, it’s okay!Like that. But I’ll do my best again tomorrow… Even if something happens to you they will help you. He’s strong, really strong.
Not like a friend, but a companion. I really think they are good friends. It doesn’t matter what year you’re from.
We all have children and we’re all the same. I just think of all the amazing people that are busy. I’m so uptight. I’m just a little bit nervous when I’m with everyone else. I can be nice It’s a feeling, really. It’s like that The support of Suzu-san is the
reassuring staff members. D) How did the members come together? (Suzu) Azusa is a social networking site Go check out TikTok. He came to me and said he wanted to work. It’s Azusa. D) since recently? (Azusa) Since about the middle of March (I’m working) My daughter is alone.
I’m a single (mother). I can’t go out to work at night. And then I happened to (see) TikTok. Suzu came streaming in. When I jumped to the instagram of the obanzai bell And they just had a job opening. And so I’m already doing it here. I’m really glad to see all the good people here. When I came to the store, it was so much fun, it was instantaneous. Time passes And I’m open on holidays sometimes. And then people bring their children. We have space on the second floor. Let the children play alone. Mothers work It’s very helpful for singles to be able to say I think all of them are very good! D) (Dashimaki Tamago)
I think it’s good. so that you can make it… I’m working on it right now. If I fail, I’ll cut it. lol Dashimaki Tamago (rolled egg) (D) How do you like it?How is today’s result? (Staff) How many points? (Ms. Bell) I’m going to say it lol Not 100 (points) lol (Stuff) It’s always high heat. I have to do it quickly so it doesn’t burn. (Wrap it up) I have to repeat it. Like it’s hard to do Like practicing at home a few times. (Staying) at the store Bringing eggs and practicing and so on. We did that a couple of times. But Suzu is still better than me. (D) Scoring is also a little tougher (Staff) Must have been tough (Staff) It means there is still a lot of room to grow I’m putting it in a good light. raayu pepper Japanese pepper (Customer) This is “Bean-curd soup with red bean paste in a bell”. “Suzu’s mapo” (Suzu-san) The customers just put it on their own.
I’m just putting it on myself. It’s a single-minded, absolute bean curd. No matter what time you come, no matter what time it rains… It’s bean-curd soup. (D) They added some spiciness to it.
Do you remember that? (Ms. Suzu) Of course I like spicy food. I remember so much depending on the person. Like, “This person likes dashimaki,” and so on. He likes potato salad. I don’t like hijiki I remember everything, like I don’t like eggplant (D) Do you like the bean-curd soup made by Suzu-san? (Customer) Yes, I do. LOVE Bean-curd soup with red bean paste. D) What is important to you in creating the atmosphere of a restaurant? (Ms. Suzu) Yes, I do. Because your mother does it. Even though your mother is doing it. You don’t want to be tense or something. like it’s your own house, for example. When you go back to your parents’ house, it’s a little bit like… I feel relieved. It’s a good atmosphere I think there are a lot of people who work there. I don’t know, I don’t know. Like a relieved mother I mean, she’s so kind. It’s not only the taste, but also the atmosphere. No matter how busy you are I’m just trying to keep a smile on my face. We’re all talking about it already. For example And when staff members talk to each other, too. I’m very careful. I didn’t have enough time in the beginning. I was pretty tense. When I started to be a little bit more mindful like that That’s really what it feels like. I’ve had a lot of people tell me that the atmosphere is pretty good Aiming to create a space where visitors can relax
to create a relaxing space for visitors. Open for lunch
The last customer has left the restaurant Finally settled down in the restaurant It’s time for a meal. Today’s menu is “Curry D) What is this?
(Ms. Suzu) This is a meal. (Staff) Bon appétit! After a busy day
It’s time to take a breather and have a meal. Main dish: Bean-curd soup seasoned with red pepper Half-size Sweet & Snack Pork (Suzu-san) BOSS lunch. Mapo doufu is poured over
Bon appétit! D) opening a business means Did you always want to do this store? (Ms. Bell) I always wanted to do (the store). I always wanted to. It just so happens that my ex-husband is also quite a body or something. I mean, he worked out and stuff. I want to do right by my food. I was thinking, “I’m going to do it. And I thought, “Well, I like sports, too. I like food. I like to know that if I take this, it’s good for this, and that kind of thing. I’m studying and stuff like that. I’m like, if I build this healthy cafe or something.
It’s like if you make a healthy café or something like that, you could sell it. They were like, “We’ve got to do it.
I want to do it. I’ve been thinking about it since about that time. The first thing that comes up first is I think “gratitude” is a big part of it. I think it’s probably a lot. I’m a wannabe, I’m a wannabe, I’m a wannabe. I’m probably making you feel bad. Sometimes I think about it… I can’t think straight when I’m doing something. But he would gently follow me without saying anything. I feel like I’m so small in my heart
I feel like I’m a small person. It makes me realize that. existence, or because you’re in charge or something like that. I don’t think it has anything to do with being a part-timer or anything like that. I’m looking at you as one person, and I’m treating you as one person. That’s how they treat me, too. from the mouths of all of us at all. I’ve never heard a negative word. For always doing something positive. I’m really grateful to you. （It’s very difficult to keep going. So it’s barely been a year. I’ve been working on this since I opened the store. I’m sure there’s going to be a lot of things that are going to happen in the future. I’m a mother, not just for work. I have children to take care of. But (the store is)
It’s a place to relax. It’s a place where you can work hard. That’s the kind of place I want to be and that’s the kind of That’s the kind of place I want us all to be. I want you all to be able to live your life to the fullest and make your dreams come true.
Suzu has made her dreams come true. As a mother and a manager, I will continue
and her loving family.

【店舗情報】
店名　千成亭
地図　https://goo.gl/maps/Mn9Ag923dpu45vjT8
住所　兵庫県加古川市神野町西条416−3

店名　ワンネス食堂
地図　https://maps.app.goo.gl/fCJiRMdyv8rEyKYE6
住所　兵庫県宍粟市千種町下河野２３２
Instagram: https://www.instagram.com/mituru_kanamoto/　

店名　おばんざい鈴
地図　https://maps.app.goo.gl/7ZBbWgK2eSd7CyqM8
住所　大阪府大阪市北区天神橋１丁目１８−９ SUN’Sビル 1階

【チャプター】
0:00 ダイジェスト　
0:29 千成亭
58:48 ワンネス食堂
1:45:55 おばんざい鈴

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